Gluten-Free Korean BBQ Bagels
I love a good sandwich. And by good, I mean it needs to be something different and not just turkey and cheese. Cold cuts aren’t my thing, so I like to use rotisserie chicken or cook my own meats like thin-sliced steak. I also love to use different types of breads – baguettes, bagels, or rolls. Case in point: these Gluten-Free Korean BBQ Bagels, which combine thin-sliced, fresh-cooked steak with kimchi on a tasty gluten-free bagel.
For these bagel sandwiches, I used The Greater Knead’s plain bagels and lightly toasted them. I cooked the steak after it marinated for at least 2 hours in gluten-free Korean barbecue sauce (San-J makes a GF version of this sauce). Top these with kimchi for some spice plus lettuce leaves and microgreens or cilantro for some freshness. I love these bagel sandwiches and I think you will, too!
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Gluten-Free Korean BBQ Bagels Recipe
- ¾ pound boneless ribeye steak
- 7 tablespoons gluten-free Korean barbecue sauce , divided, plus more for serving, if desired
- ¼ cup mayonnaise
- 2 tablespoons vegetable oil , divided
- ½ cup kimchi
- 4 The Greater Knead Plain Bagels , toasted
- 8 red lettuce leaves
- 4 tablespoons microgreens or fresh cilantro leaves
- Wrap steak in plastic wrap and freeze for 10-15 minutes for easier slicing. Remove plastic wrap and slice thinly with a very sharp knife. Place in a food storage bag, add 6 tablespoons Korean barbecue sauce, and marinate for at least 2 hours or overnight.
- Combine mayonnaise with 1 tablespoon Korean barbecue sauce and refrigerate until serving time.
- Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Working in batches, add the meat in an even layer, being careful not to over-crowd the pan, and cook for 1 minute per side.
- When all the meat is cooked, add the remaining tablespoon of oil and cook the kimchi for about 2 minutes or just until it begins to char.
- Spread the mayonnaise on both cut sides of each bagel. Place 2 lettuce leaves on the bottom half, top with the beef, then kimchi, and then microgreens or cilantro and top with the top portion of the bagel.
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